THE LOCAL VARIETY
The most commonly grown variety is
the Bianchera-Belica, selected down the centuries within the San
Dorligo della Valle – Dolina area. It probably owes its name to the
fact that the colour changing of the fruit takes place at a late stage
yet step by step, and it is almost never complete, not even in the last
phases of the ripening. It grows well on the marnous-sandy hills
surrounding the gulf of Triest, but also on the most exposed calcarious
soils of the Carso plateau. The main agronomic features of such local
variety are a high resistance to low temperatures, a sound strength of
the tree and a late ripening, from the 15th of November onwards. The
production of oil is high, and profits are usually above 20%. The
bianchera oil has a certain number of very significant particular
features: a high percentage of oleic acid and a high content of
polifenoly (antioxidant), besides a very low acidity. From an
organoleptic point of view, the oil has an intense fruity fragrance
whereas it has a bitter and spicy flavour.
Another local variety, the Carbona-Èrnica, sporadically spread over the
territory, especially in Muggia, still has to be analysed and enhanced.
Next to these two main local varieties accounting for much more
than 60% of the oil-growing estate, there are other common varieties,
such as Leccino, Pendolino, Maurino, Frantoio and Leccio del Corno,
which are well known and present all over Italy. They have been added
to the plants to complete ripening and harvesting, increasing this way
the production of the Triest area.
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